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Edamame Hummus

Recipe photo courtesy of Marcus Nilsson

Subbing edamame for the usual chickpeas transforms this into a dip that's unexpected.

Source: Martha Stewart Living, November 2011
Total Time Prep Servings Yield

Ingredients

Directions

Cook's Notes

Storage: Hummus can be refrigerated for up to 2 days. Serving idea: Serve hummus with assorted crudites and breadsticks.

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  • vinylhaven
    26 NOV, 2013
    the trick to making this: overcook your edaname. they need to be tender. don't just cook like you would for regular snacking. i pureed slowly. adding little, by, little water and keep processing. it comes out smooth. i added garlic, cumin, s + p. i served this at work, a montesori preschool along with pita and some kale chips. yum
    Reply
  • swetraar
    23 OCT, 2013
    I made this a few years ago for my brother, who is allergic to chickpeas, and has never gotten our obsession with hummus. After he tried this, he still didn't get it.. The texture was way too grainy, and the amount of salt the recipe suggests makes it extremely salty. Storebought edamame hummus comes out much smoother, and I'd love to know how they do it! :\
    Reply

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